Ricotta with Berries and Lime Sugar
Photography Nick Tresidder.
Serves: 4-6
INGREDIENTS
4 tablespoons granulated sugar
finely grated zest 1 large lime
assorted fresh berries
3 tablespoons good quality grappa, Vin Santo, limoncello or dessert wine
250 grams firm ricotta* we used a whole ricotta from Clevedon Valley Buffalo Company
jug of pouring cream
METHOD
Put the sugar and lime zest in a bowl and rub together with your fingertips to infuse the sugar with the lime oil. It will turn a beautiful shade of green.
Arrange the berries on a large platter and pour over the grappa, turning to combine. Sprinkle generously with the lime sugar. Place the ricotta alongside and serve with a jug of pouring cream.
* The ricotta is also delicious drizzled with honey and served with fresh figs when in season.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.